Category Archives: Events

Red wine is still dominating white wine consumption all around the world. If tradition and health matters are part of an explanation, this is not consistent from a sensorial point of view, as white wines offer such a wide range of different flavours ; one would say larger than red wines. White wines are far away better fitted for pairing meals ; from aperitives to desserts, from vegetables to fruits, from meats to seafood, from spices to cheeses! Sharp, fleshy, dry, sweet, flowery, mineral, fruity, one can enjoy many possibilities with white wines.

Grace Chang is one of the white wines defenders and we can find a fine balanced white/red selection in her shop Grace Bodega in Taipei.
Her last crush for white wines comes from Domaine de Menard in Gascony. Colombard, Gros Manseng and Ugni Blanc grape varieties, typical from Côtes de Gascogne and Armagnac Appellations produce aromatic and fresh and friendly wines with citrus, passion fruit and pineapple notes in their white dry wines ; whereas sweet wines from Gros Manseng and Petit Manseng have peach, dry apricot and honey aromas.

What an awesome year has just ended! We are so glad to work with our partners, customers and winemakers. These are fully passionate about making the best wines of their area.

Before the new announcements, let’s have a look over the past year.

2014 represents the success of our meetings in Japan. Our wines are now distributed across the country. We are really proud of this because Japanese people are known for their extensive knowledge of wine.

We are convinced that wine is all about sharing and meetings. The past year, we have continued to organise some days where winemakers come to visit their customers. Who is the best to present a wine than the one who made it?

2014 also represents the development of our company in Australia and New Zealand with a local agent living in Melbourne. We are convinced that it is the right time to propose wines from small wineries and little known grape varieties.

And, above all, the past year is marked by all our new customers in Paris who believe in our enthusiasm and our perception of the wine industry.

For a long time, the South West wine region lived in Bordeaux’s shadow. While Bordeaux has developed wine trading for centuries with England and the Netherlands thanks to its geographic location on the Atlantic coast, the South West could only use its waterway which led to… Bordeaux !

This secondary role of being only a reserve when times were hard for Bordeaux and/or its offer needed to be complemented is now over. Over a past few decades, winegrowers from each terroir in the South West started to look for their identity through their ancestral culture and own particular nature. Local old grape varietal made easy the identification of each of the identities. Winemakers also began to produce less Merlot and Cabernet.

This is what makes the South West vineyard unique. Contrary to the other French vineyards for which unity is linked to their common grape varieties, South West is a patchwork of specific terroirs and appellations, all of them growing their own grape varieties. Malbec in Cahors, Negrette in Fronton, Tannat in Madiran, Braucol and Duras in Gaillac etc…

Prunelard reborn

This re-discovering of local vine is still in progress. Prunelard Noir (or Prunelart) is the most recent red grape concerned. Absent in the old Gaillac AOC dating from 1970, Prunelard was close to extinction at the end of the 80’s because of its very low yield : it is very sensitive to flower abortion. However, the replant began in the early 90’s. In 2008, the total cultivated surface of Prunelard was 12 ha and it had been reintegrated within the new Gaillac AOP rules. The total cultivated surface is now more than 30 ha.

Prunelard is actually one the oldest grape varietals still living. It was already cultivated by the Romans to make an intense, fruity and colored wine. Its name comes from the french “Prune” (plum) because of the resemblance of the berries. Like its son Malbec (also called Cot), Prunelard is a coloring grape. It is indeed very rich in anthocyanins. And a non-intuitive property is that its concentration in tanins is low. Prunelard is also very resistant to oidium and rot because the berries are small. It thus requires nearly no treatment to the vine.

Wines made with Prunelard have purple glints in their colour. Their flavours are both spices and black wild or riped berries such as blackberries or prunes. A very amazing feature is the violet flower perfume.

The Cedric Carcenac Cuvée we introduce there is a 100% Prunelard, very fruity with a light structure and a nice final acidity. It is perfect in summer with tapas.

Four years ago, Fabien Dauvissat, 29 years old and son of Jean Dauvissat, took charge of the Estate and he decided to bottle the wine which was sold in bulk to wine merchant until then. His way of working is organic and environmental oriented. Only copper, sulpher and no fertilizer or weed killer in the vines.

After harvest, different kind of weeds or cereals are planted to have the soil covered during winter and prevent erosion of the vines. Roots’ cereals also air the soil. In april/may, cereals are cut and burried into the ground to feed the vine.

The vineyard covers 22 ha on 49 parcels ; Petit-Chablis, Chablis & Chablis 1er Cru. Each parcel is converted into wine independantly from the others so that the terroirs can reveal themselves. This is also why work on wine in the cellar is minimum ; let the terroir speak !

Fabien’s first steps in the Estate have been a success since his work has been rewarded in the wine industry by both non professionals and professionals. The Cuvée Clos du Léchet Premier Cru 2011 was rewarded with the Gold Medal in Concours Général Agricole de Paris 2013 ; and the 2012 vintage was rewarded with the Gold Medal in the 2014 Concours Général Agricole de Paris.

In november 2013, Fabien was given the best young talent trophy of Chablis appellation from the burgundian professional jury ; and he comments: « I was of course very happy for that but i want to emphasize that it is a collective trophy.

“It rewards those who initiated the Estate, my grandfather, my grandmother, my father and also all the people who work or worked with us ».

Côtes de Léchet Premier Cru

Léchet hill is facing south east and overlooks Milly village. Its 38% slope and its very poor and pebbly soil produce low yields and a very mineral wine : Chablis essence. Mouth combines strong floral and flint flavours. It pairs very well with grilled seafood.

“I was no more than three years old when my father poured out my first full liquor glass of an amber-colored wine which sent up to him from the Midi where he was born: the muscat of Frontignan. Ray of sunshine, sensual shock, taste-buds enlightenment. I then fell in love with wine forever.”

Colette

Frontignan wine was the first muscat wine to become an AOC. It was in 1936. With a minimum of 110 g/l residual sugar, this wine is powerful but Guillaume Sourina, one the best wine growers in the area, knows how to make it elegant and delicate.

In the new Guide Hachette 2014, his vintage 2011 was the favourite of the jury and received 3 stars. On the occasion of this publication, we propose different meals that wonderfully pair with his wine.

Tasting note from Guide Hachette 2014

« The landscape around Mas de Madame is a dream picture : 40 year’s old vines on hillsides overhang the mediterranean sea and its fine sandy beaches.

The old vines cultivated there give birth to an elegant Muscat with a golden colour and emerald glints.

Bouquet first offers sweet and delicate lilac aromas followed by peaches and pears in syrup flavours. The wine in palate is magnificently balanced between syrupy power and freshness (orange-lemmon notes) and then has a long and convincing finish. »

Fooding

The very sweet and aromatic aspects of Muscat de Frontignan make it perfect with meals that are either sweet and delicate, such as pale flesh fruits or foie gras, or very strong in taste such as spices or blue cheeses. In the first case, it underlines the flavours of the meal. In the second case, the sweet aspect of the wine and the strong taste of the meal balance each other in mouth.

Every second thursday of september, the winemakers from Chinon celebrate the Saint Gargantua day. This feast was inspired by the exuberant character created by Rabelais, the famous 16th writter from Chinon. Thus, the 12 of september, the winemakers from the King’s Valley will come to Paris and present their Cabernet Franc that «clarify mind and comprehension, calm down anger, cast out sadness and gives joy and happiness».

Jean-Louis Page from the Domaine du Puy Rigault will be in the typical french bistrot La Midinette, located in Paris’ most romantic place : Montmartre.

He will present two red wines that have been selected in the Guide Hachette 2014 : Cuvée Tradition 2011 and Vieilles Vignes 2011.

Jean-Louis Page’s wineyard is situated on a small hill called « Puy », which gave the name of the Domaine du Puy Rigault in 1945. He made two nice cuvées. First, the Tradition 2011, which ripe fruits bouquet is very expressive and give also freshness sensations. The mouth is clear and direct, completed by fine tannins. This wine is a typical Chinon.

Pairing Tip : Goat CheeseSainte Maure de Touraine

The Cuvée Vieilles Vignes is matured in oak barrel for 10 to 12 months.

Its nose combines cherry fruitstone and undergrowth, palate is harmonious and well balanced by a supple tannin structure.

To share with friends…

Since 1978, Gaillac appellation produces its own primeur wine and introduces it every third Thursday of November. It is the only primeur wine from the south west of France.

50 winemakers produce 900 000 bottles which bottle model is the typical one from Gaillac.

This festive and user-friendly wine is meant to be drunk young, when they are at their freshest and fruitiest but it can last up to the next summer easily.

Primeur wine vinification

It is elaborated from the unique Gamay grape variety.

Harvest is done by hand when when berries are fully mature. Bunches are then transported in small crates.

Those steps are necessary to insure a good carbonic maceration which lasts 4 to 5 days. This winemaking technique is done at a 28 to 30°C temperature which allows the aromatic power of the Gaillac Primeur.

Let’s have a Carcenac Primeur Wine

Gaillac primeur wine from Carcenac is available and you can book it for launching in November !